Pit Boys Deep Fried Roast Beef
Jump to Recipe
Sandwich lovers, unite! This Maryland style pit beef from a bottom circular, piled high with beef and white onions and is a beef lovers dream.
Maryland BBQ: Pit Beef Sandwiches!!
In the past, I've fabricated Maryland-style pit beef, or Baltimore-style pit beef out of an eye round on a charcoal grill. It works really well.
However, walking around carnivals or local fairs I've ever noticed that the grills, or "pits," are loaded with a real large cut of meat. The cut they use is certainly bigger than the typical center circular.
Most pit beef stands use the full beef circular which has the top, eye, and bottom pieces. This is a lot of beef!
Since I was merely cooking for myself and my married woman this weekend I picked up an 8lb bottom circular. Ha! I was as well simply honestly itching to utilize my newly congenital Ugly Drum Smoker (UDS) then I came up with this method for cooking pit beef on a UDS.
When I fabricated pit beef before I would direct sear the eye round and and then motion the circular to indirect rut to finish cooking (or vice versa using the reverse sear method).
Information technology doesn't take long to cook pit beef (or roast beef) to the medium-rare range of 135 degrees so grilling is really the preferred method. Pit beef isn't smoked.
There is no smoke ring and information technology's non cooked the typical low and deadening fashion. In order to use my new UDS I had to "crank it" to most 300 degrees. Since the UDS works via direct heat cooking I substantially turned my UDS into my own "pit." Here's what I did:
This 8 lb bottom round was on sale for about $17. Not bad considering I got a lot of meals out of information technology!
I went with a unproblematic dry rub that I routinely employ for cooking pit beefiness: 1 tablespoon of garlic powder, i tablespoon of kosher salt, 1 tablespoon of black pepper, and about 1 teaspoon of chili powder.
I spread it all over the beef round and let information technology sit for a few hours in the refrigerator.
Ingredients For Maryland Manner Pit Beef Sandwiches
Beef bottom round: 5-ten pounds of beef bottom round; fresh, never frozen is all-time.
Herbs and Spices: Spin those spice racks or toss open those drawers, we are going to be using table salt, pepper, garlic powder, and chili pulverization.
White onions: i or ii whole white onions. I beloved onions, so more is best. However, use what makes sense for you and the amount of meat y'all have. I typically recommend 1 cup of onions for every 1 pound of meat.
Rolls: ane pocketbook of kaiser rolls.
Sauce: 1 bottle of horseradish.
How To Make Maryland Style Pit Beefiness Sandwiches
Mix. Mix your salt, pepper, garlic powder, and chili powder together and sprinkle all over your bottom round. Let to sit down in the fridge for about thirty min – overnight.
Grill. Grill the bottom round on a smoker over straight rut at 300 degrees F until the internal temperature reaches about 135 degrees F. If y'all do not have a smoker, you can grill the bottom round on a standard grill by searing it over straight heat and and then moving it to indirect estrus until medium-rare.
Wrap. Wrap the cooked bottom round in foil for about thirty minutes.
Slice. Slice the meat thin on a meat slicer or with an electric pocketknife. Also, slice your onions thin on a meat slicer or with an electric pocketknife.
Serve. Serve the thin thin-sliced pit beef on rolls with sliced onions and horseradish!
PRO-TIP: There are a few means to make these sandwiches. If yous'd similar, you tin can acme information technology with gorgonzola cheese or Monterey jack cheese as well.
Firing up the Smoker
Get-go by filling the charcoal handbasket well-nigh halfway with unlit charcoal.
So dumped about ½ a charcoal chimney of fully lit ashed over coals right on pinnacle. I added no fume forest. I had all valves open up to crank the estrus.
When the smoker reached about 250-275 I airtight 2 of the 3 air intakes and let it ride. The ugly drum smoker loves property at 250.
In order to get information technology up over 275, I had to go on ii of the iii vents open the entire time. I was then able to keep a 300-degree cooking temperature.
The above photo was taken 1-60 minutes after putting the round on the smoker. I flipped it once at the 1-hour mark.
I tin't Say information technology Enough…REST YOUR MEAT!!
Afterwards another hour the internal temperature of the lesser circular was at an average of 135, which is right in the eye of the medium-rare range.
If you are looking for roast beef cooking temperatures, check this out. I wrapped the round in foil and let it sit for nearly 30 minutes.
After, I opened up the foil and fabricated sure to save all those beef drippings!
I cut the large bottom round in half so it was more than manageable and sliced it thin on the meat slicer. I realize that about people don't take a meat slicer.
All the same, Costco does sell one for about $99 so having a meat slicer is accessible. If you lot don't accept a meat slicer y'all should at least use an electric knife.
The electrical knife requires some precision to make really thin slices.
Information technology'due south really quite hard to do. I'g non saying your pit beef or roast beef won't be tasty only it won't have that tender really easy-to-seize with teeth quality that a thinly sliced version from a meat slicer will.
Moral of the story: ask for a meat slicer for your birthday! Just don't fret if yous take to slice it with a regular knife. Even ¼ inch slices volition be tasty.
Thinly Sliced Beefy Goodness!
Oh Lord look at all this! I tell yous, information technology was really hard not to ruin my entire appetite by eating and eating this nonstop as I was slicing.
It was so good. It is also a really good idea to accept your onion and slice it sparse on the meat slicer as well. Sparse onions are the manner to become!
Please don't be discouraged if you do not have an Ugly Drum Smoker. This pit beef method can easily be applied to a Weber Smokey Mount smoker.
Yous would just remove the water pan and cook directly over the dress-down.
The reason for this is that you want the meat to drip directly on the flame. This provides a unique "pit" taste. Think, there is no smoke forest added hither.
Baltimore-manner pit beef sandwiches aren't smokey-tasting. Even so, in that location is a unique "char" gustatory modality from the direct heat pit method.
Of course, if y'all don't take a smoker y'all tin do this in a typical charcoal grill. Straight heat sears the sides and moves it to indirect heat until medium-rare.
Give information technology a try! If yous Dear Beefy Succulent Sandwiches Check out this Beef Short Rib Sandwich w/ Pimento Cheese
What To Serve With Pit Beef Sandwiches
You can never get wrong with a side of chips. It's the perfect side dish to a perfect sandwich! Nonetheless, here are some of my favorite sides I recommend:
- Corn and Avocado Summer Salad- Best Cookout Side Dishes
- Twice Baked Potato – The Perfect Steak Side Dish
- Grilled French Chips
- Corn and Avocado Summer Salad
- Top 25 BBQ Sides for the 4th of July
How To Store Leftover Pit Beefiness
To properly store any leftover pit beef y'all have, make sure to seal it in an airtight container and proceed it in the fridge. This method should keep your pit beef good for 3-4 days!
More than Recipes Yous Will Love
Maryland (Baltimore) Way Pit Beef From a Bottom Round
- • v-x lbs Beef bottom round
- • 1 T Kosher Salt
- • 1 T Black Pepper
- • 1 T Garlic Powder
- • 1 tsp Chili powder
- • 1 or 2 Whole White Onions
- • 1 bag Kaiser Rolls
- • i bottle Horseradish
-
1.Mix the dry rub ingredients together (salt, pepper, garlic powder and chili powder) and sprinkle all over the lesser circular. Allow to sit in the fridge for near 30 min – overnight.
-
2.Grill the bottom round on a smoker over direct heat at 300 degrees until the internal temperature reaches about 135 degrees. If you do not take a smoker yous tin grill the circular on a standard grill by searing it over directly heat and then moving it to indirect rut until medium rare.
-
3.Wrap the cooked bottom round in foil for well-nigh 30 minutes.
-
4.Slice the meat thin on a meat slicer or with an electric knife.
-
five.Slice the onions on the meat slicer or with an electric knife.
-
half-dozen.Serve thin sliced pit beef on rolls with sliced onions and horseradish sauce!
Source: https://grilling24x7.com/maryland-style-pit-beef/
0 Response to "Pit Boys Deep Fried Roast Beef"
Post a Comment